1 (3 oz.) pkg. sugar-free orange jello
4 pkg. Equal or Splenda
3/4 c. boiling water
1/2 c. orange juice
1 (8 oz.) Cool Whip free, thawed
1 (9-inch) graham cracker or sugar-free Oreo cookie crust

In a large bowl, dissolve gelatin and sweetener in water. Add orange juice. Refrigerate for 1 hour or until thickened, but not set. Beat on high for 3 minutes or until foamy. Fold in Cool Whip until completely combined. Pour into crust. Cover and refrigerate 4 hours or until set.